Ingredients:

  • 1 lb (450g) Rotini or Fusilli pasta
  • 1 tbsp (15g) Salt
  • 1 cup (150g) Cherry tomatoes, halved
  • 1 cup (120g) English cucumber, diced
  • 1 cup (130g) Red bell pepper, diced
  • 1/2 cup (75g) Red onion, finely diced
  • 1/2 cup (90g) Black olives, sliced
  • 8 oz (225g) Mini mozzarella pearls
  • 1/2 cup (120ml) Extra virgin olive oil
  • 1/4 cup (60ml) Red wine vinegar
  • 1 clove (5g) Garlic, minced
  • 1 tsp (2g) Dried oregano
  • 1/2 tsp (3g) Salt
  • 1/4 tsp (1g) Black pepper

Instructions:

  1. Boil a large pot of salted water. Add the pasta and cook until al dente (usually 1 minute less than package directions).
  2. Immediately drain the pasta into a colander and rinse under cold water until the noodles are completely cool to the touch to remove excess starch.
  3. Dice the cherry tomatoes, cucumber, bell pepper, and red onion into uniform, bite-sized pieces.
  4. In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, bell pepper, red onion, olives, and mozzarella pearls. Toss gently.
  5. In a separate bowl or jar, whisk together the extra virgin olive oil, red wine vinegar, minced garlic, oregano, salt, and black pepper until emulsified.
  6. Pour the dressing over the pasta mixture and toss until every spiral is evenly coated.